Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more beef and carrots recipe if necessary, until everything is well browned.

Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

To put it simply, chili is a pot of awesome. Ladle it into bowls, spoon it over nachos, scoop it out of bread bowls or baked potatoes, or spoon it over hot dogs. Beef chili can be enjoyed in countless ways and additions and toppings abound. The recipe that follows is a classic with caramelized beef, beans that are soft and plump and a thick, rich sauce that holds it all together. What type of meat should you use in chili?